Travel operator SSP Group has secured a new 10-year contract at Dublin Airport by bringing the best of Ireland’s local food scene to the airport.
The deal will see SSP trade 24 units at the airport, and once the investment programme has been completed, is expected to contribute approximately €40 to €50m (£m to £m) revenue per annum by 2023.
Mobilisation of the units commenced earlier this month, and they will be rebranded over time to incorporate a mix of international brands, local Irish brands and partnerships with local suppliers as well as new concepts.
The new facilities are set to transform the food and beverage offering, improve passenger experience and make Dublin Airport a true dining destination for passengers.
About 200 people will transfer to SSP from the existing units, adding to the team of more than 300 colleagues already employed by SSP at the airport.
In addition to renowned international brands, SSP is introducing a significant number of well-known and up-and-coming local brands to the airport to provide an authentic Irish experience whilst showcasing the best of Ireland’s food and beverage scene.
This includes Handsome Burger, 3fe, Camile Thai Kitchen, Cloud Picker Coffee Roasters, Offbeat Donut Co., and Bretzel Bakery.
SSP has also created bespoke concepts tailored specifically to the unique passenger mix at each terminal.
At Terminal 2, for example, SSP will open several outlets that will celebrate close links between Ireland and the US to appeal to North American travellers, who make up over a quarter of all passengers passing through the terminal.
This includes Whiskey Bread, an all-day Irish bar & kitchen that pays homage to the culinary history between America and Ireland dating back to the 1600s partnering with Dublin-based Teeling Whiskey.
The new SSP outlets will incorporate the latest technology, including mobile ‘order at table’ services to provide a smoother and quicker customer experience.
Sustainability has also been a key element of SSP’s proposal, with a focus on a removal of single-use plastic. Local and certified ingredients will also be used in dishes served at the new units.
Richard Lewis, CEO of SSP UK & Ireland, said: “We are confident that our bespoke line-up will meet the diverse needs of all of our customers, providing a true Irish experience to the international traveller as well as those looking to enjoy a real taste of home.”